Learn how to make Mimosas with this classic Mimosa recipe. Plus, tips on how to customize your drink (including the non-alcoholic version) and create a Mimosas pitcher for the crowd.
Alright, I can’t send you to the biggest brunch of the weekend of the year without one more recipe to add to your spreads. And an especially cheerful one on that. Since after many years of sharing variations on this classic brunch cocktail (here Lookin’ on You, Mimosa Sangria, the Tequila sunrise, and the Mimosas Tropical Mimosa smoothies), it has come to my attention that this site has lost a prescription to the original 2-ingredient recipe:
I’ve been a big fan of them for years. But I must say that our Mimosa game has kicked off a delicious notch since moving to the land of Cava itself, where you can buy a fantastic bottle of bubbly in any small grocery store for only $3 or $4. (Yep, take all the export costs, and high quality crazy and amazingly cheap wines here.) Spain certainly loves Cava. And, we’ve found, the Mimosas. Who loves this brunch ex-PAT considers Total win-win.
That said, anywhere in the world you might find yourself, I feel like we all can do with a cheerful cocktail celebration this weekend. So today, I have a lot of tips for you on how to make the best Mimosa quickly, affordably, creatively, and – most importantly – deliciously.
So grab a bottle of bubbly, and let’s create around!
HOW TO MAKE MIMOSAS
Alright, to start, let’s talk glasses.
Because sparkling wine is involved, Mimosa is traditionally served in a champagne flute, which helps to preserve the bubbles and dried flavors of wine. You can go with a classic stemmed glass, or a Stemless glass. Or if you don’t have a champagne flute at home, every glass with a narrow opening (like a glass of white wine) will work well too.
Collect your glasses and have them ready to go before serving. (And if you want to impress your guests, pop them in the freezer for 10 minutes before serving so the glass is nice and cold.) Then collect your ingredients, and let’s start mixing!
Mimosa Classic recipe calls for two simple ingredients:
- Sparkling wine dried: In my opinion, dried or semi-dried Sparkling wine works best when it comes to wines for Mimosa, in order to balance the sweetness of the orange juice. I prefer Sparkling wines from Spain (Cava), Italy (Prosecco), or the USA, because they are usually much more affordable than the French (Champagne) counterparts. And since we’re going to mix wine with strong fruit juices, there’s no need to splurge on a sumptuous bottle of sparkling wine for Mimosas. A Mid-to low-priced bottle will work great!
- Orange juice: That said, I would definitely recommend buying a better carton of 100% orange juice for your Mimosa. (Avoid anything from concentrating!) I’m a big fan of porridge with orange juice in general, so I usually just use it to make our Mimosa. But head up that bubbles will float some pulp over your glass. So if you prefer a smooth, clean top for your Mimosa, use a pulp-free orange juice.
That said, if you want to have fun and customize your Mimosa a bit, here are some of my favorite add-ins:
St. Germain: I like adding in a little splash of liqueur of Elderflowers to Mimosas. It adds a very subtle depth of flavor (and an extra kick) that friends always comment and love.
Grenadine: A slight spark will give your Mimosa a beautiful gradient “Sunrise ” effect.
Citrus liqueur: If you want to kick you drink a notch without deviating from the orange flavor, feel free to add in some Cointreau or Grand Marnier.
Rosewater or Blossom orange water: This non-alcoholic Add-in can add a beautiful floral note to your Mimosa.
Fresh Herbs: A stalk of a fresh Sage or Lavender or Rosemary can also add a beautiful Herby note to your Mimosas.
Or, of course, if you want to completely transform your Mimosa, you can make them with different types of fruit juices (cranberry juice, orange juice, pineapple juice, pomegranate juice, etc.) or other blends in alcohol (Tequila, gin, vodka, etc.). But technically, we have deviated into a completely different cocktail. I’ll keep the basic things of orange juice and sparkling wine combo for this post. 🙂
SPARKLING WINE TO ORANGE JUICE RATIO
This has always been a big question with Mimosas, and the answer is simple: it’s right up to you!
I prefer my Mimosa to not too sweet, so I always opt for a 2 part Sparkling wine and 1 piece of orange juice. But the classic ratio calls for 1 part wine soda and 1 part orange juice. So feel free to experiment and go with whatever sounds are best for you and your guests! The beauty of pouring the individual portion is that you can easily adjust each drink to taste.
HOW TO MAKE MIMOSAS:
Alright, after the glass and your material everything is cool and ready to go, it’s time to mix!
Simply pour the amount you want sparkling wine into your champagne glass, be careful not to let the sparkling wine sizzle and foam too much on top. (We want to preserve those bubbles!) Then top with orange juice. Decorate your glasses with a little orange slice, if you want.
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HOW TO MAKE A MIMOSA PITCHER FOR A CROWD:
Or, if you prefer to create a large Mimosas pitcher for the crowd, simply repeat the step in a large glass pitcher. Add sparkling wine and orange juice. Then pop in the refrigerator until 10 minutes before serving. Pour… and serve!
Indeed, anytime you stir or a Sparkling wine transfer between the glasses, you will lose a significant portion of the bubbles. So the pitcher method wouldn’t be enough as a fizzy. But if you want to keep pace while entertaining, the pitcher method is a great choice.
Why add the first sparkling wine? This will help preserve some of the bubbles (especially if you pour the wine slowly with minimal foam). And – More importantly in my book – it will avoid sticky clutter that can sometimes occur if you pour champagne over orange juice and deliberately overflow your glass. Bubbles are much easier to control when you add orange juice to sparkling wine, not vice versa.
Do you need to stir the drink? No, no, no, no, no. The bubbles in the wine will help this drink to mix themselves. So avoid stirring (even in a pitcher). Otherwise, you will lose some precious bubbles!
Do you need to add ice? Nope. Just have the orange juice and nice sparkling wine and cool before mixing, then serve immediately.
Can I make this non-alcoholic? Sure thing! Only use non-alcoholic Sparkling grape juice. Or if you like my friend and me in an emergency, need a non-alcoholic for some friends at Brunch, La Croix will also work. 😉
More Mimosa IdeasPrint
Learn how to make Mimosas with this classic Mimosa recipe. Plus, see the Tips above for how to customize your drink with various Add-ins, if desired.
- 1 ½ to 3 cups 100% orange juice, chilled*
- optional garnish: orange slices
- 1 (750 mL) bottle dry sparkling wine, chilled (I recommend Cava)
- For one serving: slowly pour sparkling wine into a champagne flute until about 2/3 full. Top with orange juice until full glass. (Do not stir.) Serve immediately, decorate with orange slices if you want.
- For A pitcher: slowly pour sparkling wine into a large jug. Top with the amount you want orange juice (I recommend 1 1/2 cups). Do not stir. Cooldown to 10 minutes. Pour into the champagne flute and serve.
- Category: Drinks
Keywords: Mimosa Recipe
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